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Stuffed Eggplant with Shrimp and Basil
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Prep Time:
30 minutes
Cook Time:
45 minutes
Total Time:
75 minutes
Delicious basil shrimp stuffed eggplant, bursting with flavor. Perfect as a main dish with orzo and salad.
Ingredients:
  • 1 eggplant, halved lengthwise
  • 0.5 cup olive oil, divided
  • salt and pepper to taste
  • 8 medium shrimp - peeled, deveined and chopped
  • 0.125 cup chopped fresh basil
  • 2 cloves garlic, chopped
  • 0.5 cup white wine
  • 1 cup Italian seasoned bread crumbs
  • 0.5 cup grated Parmesan cheese, divided
Instructions:
  • Preheat your oven to 350°F (175°C). Scoop out the eggplant flesh, chop it, and set aside. Drizzle the eggplant shells with olive oil and season with salt and pepper.
  • In a large, deep skillet over medium-high heat, warm 1/4 cup of flavorful olive oil. Cook shrimp, basil, and garlic until the shrimp turns pink, roughly for 1 minute. Add the reserved chopped eggplant and season with salt and pepper. Pour in wine and let it cook for 5 minutes. Enjoy the delicious flavors developing in the pan!
  • Combine the bread crumbs and 1/4 cup Parmesan cheese in a large bowl. If the mixture is dry, add more olive oil. Fill the eggplant shells with the mixture, then top with the remaining Parmesan cheese.
  • Roast in a hot oven for 30-40 minutes until the eggplant is soft and tender.

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